Lemon Raspberry Bundtlets – #BundtaMonth

by Kate on May 8, 2013

Post image for Lemon Raspberry Bundtlets – #BundtaMonth

Phew! I’ve finally settled back into “real life.” This week life returned to normal. After two weeks of travels and excitement between King Arthur Flour Blog & Bake™, a conference for work the day after my return and then a family vacation two days later. I returned home, unpacked and the next day hit the kitchen. I baked some goodies to participate in the Food Blogger Bake Sale for No Kid Hungry this past weekend with some other fabulous New Jersey bloggers, Amber of Bluebonnets & Brownies, Mary Kay of Homemade Cravings, Shelly of Cookies and Cups, Casey of Good. Food. Stories. and Urvashee of Dessarts. We had so many wonderful people come buy our tasty treats and support this cause. No Kid Hungry is a national charity that is ending childhood hunger in America by connecting kids in need with nutritious food and teaching families how to cook healthy, affordable meals. You can help surround kids with healthy food where they live, learn and play.

Nearly 1 in 5 children in America can’t count on having enough to eat.

That’s a pretty staggering statistic. By making a tax-deductible gift to our No Kid Hungry campaign you can:

  • Connect vulnerable kids with up to 10 meals for every $1 donated
  • Build public awareness about childhood hunger & find solutions
  • Educate children & families about nutritious, affordable eating

Help end child hunger in America by making a tax-deductible gift. DONATE HERE! Thanks so much for your support for this important cause.

We had so many goodies to tempt people and reward their generosity. I made cookies and Oreo Krispie Treats. Others made cookies, cupcakes, doughnuts, blondies, and scones. Mary Kay made incredible little butter cakes! I had to buy one and it was ah-mazing. Really, who am I kidding? I did my fair share to support the bake sale and bought one (sometimes two!) of everything. But that cake got me thinking that these little bundtlets I made for BundtaMonth this week would have been the perfect cake to sell at a bake sale and perhaps they’ll make an appearance next year.

Lemon Raspberry Bundtlets - FoodBabbles.com

The theme for this month is berries and these mini bundts fit the bill. They’re moist, lemon cakes with plump raspberries scattered throughout the batter. Lemon and raspberries are fast friends in these lovely little cakes. They aren’t overly sweet making them ideal for an afternoon snack or even a sweet breakfast treat. A simple lemon glaze graces the top for just a little bit more bright lemon. These bundts are simple perfection but if you’d like even more berrilicious bundt ideas, see what everyone else baked up!


We have a berrilicious theme this month for #bundt-a-month. 14 gorgeous cakes using berries in every form will be inspiration enough for you to bake with us this month.

Here’s how you can be a part of Bundt-a-Month:
• Simple rule: Use your favorite berries or a combination of two and bake us a Bundt for May
• Post it before May 31, 2013
• Use the #BundtaMonth hashtag in your title. (For ex: title could read #BundtaMonth: Cherry Bundt)
• Add your entry to the Linky tool below
• Link back to our announcement posts

Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.



One Year Ago: Popcorn Peanut Cake

Two Years Ago: Fresh Raspberry Bars

Lemon Raspberry Bundtlets

Prep Time: 10 minutes

Cook Time: 55 minutes

Yield: One 10-inch bundt cake or 4 bundtlets

Lemon Raspberry Bundtlets

Moist, lemon cakes with plump raspberries scattered throughout the batter. They're not overly sweet making them the perfect afternoon snack or even a lovely breakfast treat.


    For Loaf:
  • 1 1/2 cups all-purpose flour plus 1 tablespoon
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cups plain whole-milk yogurt
  • 1 cup granulated sugar
  • 3 extra-large eggs
  • 2 teaspoons grated lemon zest (2 lemons)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1/3 cup lemon juice
  • 2 cups fresh raspberries
  • For Glaze:
  • 1 cup confectioners' sugar
  • 2 tablespoons lemon juice


  1. Preheat oven to 350 degrees. Prepare a 10-cup bundt pan or a 4-cake bundtlet pan by spraying well with a nonstick baking spray containing flour. Set aside.
  2. Whisk together 1 1/2 cups flour, baking powder and salt. Set aside.
  3. Whisk together yogurt, sugar, eggs, lemon zest, vanilla, vegetable oil and lemon juice.
  4. Toss raspberries with remaining tablespoon of flour and gently fold them into the batter.
  5. Spread the batter into prepared bundt pan or divide evenly among bundtlet pans. Bake in preheated oven for 55-60 minutes or until a tester inserted into the center comes out clean. *Bundtlets may be done in less time. Check earlier.
  6. Remove cake from oven and cool in pan for 15 minutes then invert, removed from pan and cool completely on a wire rack.
  7. Mix together confectioners' sugar and lemon juice. Drizzle over cake.


Adapted from Ina Garten